12 ounces russet potatoes, peeled and cut into 1-inch pieces
3 cups all-purpose flour
1 TBSP baking powder
1 cup (4 ounces) shredded sharp cheddar cheese
salt & pepper
3/4 cup warm whole milk
1 large egg, beaten
DIRECTIONS
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
Add the potatoes to a pot and cover with water. Add 1/2 tsp salt to the water and bring to a boil over medium-high heat. Boil potatoes until tender, about 8 minutes.
Drain the potatoes and add them to a large mixing bowl and mash well with a potato masher. Add the flour, baking powder, cheese, 1 tsp salt, and 1/2 tsp pepper to the bowl and stir to combine. Stir in the milk and egg until well combined and a dough is formed.
Lightly flour a work surface and knead the dough by hand for about 5 minutes then form into a ball.
Place your dough ball on the parchment paper lined baking sheet. Using a serrated knife cut an X in the top of the dough about a 1/4-inch deep. Bake in the preheated oven until bread is cooked through (190°F) and browned on top, about 45 minutes.
Cool the bread on a cooling rack for at least 15 minutes before slicing and serving.
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